Simple Way to Make Glutinous rice balls (sticky rice balls)

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, glutinous rice balls (sticky rice balls). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Glutinous rice balls (sticky rice balls) is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Glutinous rice balls (sticky rice balls) is something that I’ve loved my entire life. They’re fine and they look wonderful.

This type of flour is readily available at Asian/Chinese food stores. A "sticky" glutinous rice ball is the most famous dessert in Myanmar (also known as Burma), especially during the new year season. This treat is very sweet and tasty, and can be prepared in a few minutes.

Steps to Prepare Glutinous rice balls (sticky rice balls)

To get started with this particular recipe, we must prepare a few ingredients. You can cook glutinous rice balls (sticky rice balls) using 7 ingredients and 6 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Glutinous rice balls (sticky rice balls):

1. Take Making the glutinous rice balls:
2. Get 100 g glutinous rice flour
3. Take 10 g sugar (add more or less depending on preference)
4. Get 80 g water at room temperature
5. Get For cooking the glutinous rice balls:
6. Take Glutinous rice balls, fresh or frozen
7. Take Water for cooking glutinous rice balls (enough water to cover)

However, the best part are those soft chewy glutinous rice balls. Another name for glutinous rice balls in Chinese is traditionally "Tang Yuan". A Vietnamese Glutinous Rice Balls with Ginger Syrup recipe that you'll only find in Grandma's kitchen! These chewy rice balls are the perfect encasing to a creamy mung bean filling.

Instructions

Steps to make Glutinous rice balls (sticky rice balls):

1. In a large mixing bowl add the glutinous rice flour and sugar. Stir and then add the water bit by bit (you may not need to use all of the water). Stir with chopsticks or a fork until all of the ingredients have combined. Then use your hands and gently knead the dough until it all comes together to form a ball (if dough does not form, add a bit more water at a time. Continue to knead until it forms a ball). The consistency should be soft like putty or play dough.
2. Pinch of a bit of dough at a time and shape into small round balls. I use a weighing scale to measure out my dough. The balls should weigh 6 gram each (make smaller or larger depending on preference). Place the balls onto a small size baking tray and cover with a clean damp tea towel to prevent them drying out. Repeat step 2 until all of the dough has been used and formed into small round balls.
3. This dough amount makes roughly 20-25 sticky rice balls depending on the size. If not cooking sticky rice balls straightaway, cover baking tray with cling film and place in freezer until ready to use. Tip: by freezing on a baking tray it prevents sticky rice balls sticking together. Once frozen sticky rice balls can then be transferred and stored into a small freezer bag.
4. Cooking the sticky rice balls from frozen or fresh. In a small saucepan bring water to a boil. Place the dough balls in the water and stir occasionally to prevent the dough sticking to the bottom. Once the sticky rice balls float to the surface continue to cook them for another 3 minutes (by cooking them for a little longer it gives a more chewy texture). Alternatively for less chew once dough floats to the surface remove from the water immediately.
5. Drain with a sieve, run under cold water a few times and transfer to a large bowl filled with ice cold water and set aside until ready to use. Once ready to use drain all of the water.
6. Serve the glutinous rice balls with a ginger and rock sugar syrup, warm coconut milk sago dessert, or use as a topping in desserts for example grass jelly, sago, lychees and tapioca pearls.

They're then finished with a rich coconut cream for the most velvety dessert experience! It's basically unfilled glutinous rice balls coated with crushed peanuts and roasted sesame seeds. I grew up with glutinous rice balls that are white, about the size of a ping pong ball, and with sweet filling. It was a pleasant surprise to find smaller, more colourful, unfilled rice balls - called kuih ee - when I visited Malaysia. The name ohagi comes the autumn flower—hagi (bush clover).

As simple as that Guide to Make Glutinous rice balls (sticky rice balls)

So that’s going to wrap it up for this exceptional food glutinous rice balls (sticky rice balls) recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

Print this page